Solution? Pre-made, to-go breakfasts! While I was deployed, that meant Matt bought mini-heart attacks (microwave breakfast sandwiches). Now that I'm home we make breakfasts once every two weeks or so and we're set.
We make breakfast burritos, hot oatmeal and refrigerator oatmeal. I'll run through our ingredients and prep for each in case you'd like to try them out!
Breakfast Burritos
2 x 8 packs of large flour Tortillas
1 x dozen large eggs
1 x pack premium thick cut bacon (it tastes better)
1 x small/med white onion
6-8 x small potatoes
1 x bottle sriracha
1 x box plastic wrap
1 bag shredded cheese
These are super easy to make. Cut your potatoes into small pieces (bite-size, so 1" cubes or smaller). Cook them in a skillet with olive oil and rosemary. Next cut the onion and cook it with the eggs. I scramble mine with milk and Italian seasoning. If you have help, start the bacon at the same time. If not, don't burn down your kitchen!
Once they're done, fill each tortilla with a little of everything and add a squirt or sriracha (I don't add sriracha to mine because it's spicy and I'm a wimp). Next wrap them in plastic wrap and pop them in the freezer! They're good to grab on the way out the door then microwave when you get to work. We put them in for 1 minute and 15 seconds and they're hot and delicious.
Note: don't wrap your burritos in aluminum foil or wax paper. One will ruin your microwave, the other won't work.
Hot oatmeal
1 x can instant oatmeal
Dried fruit
Almonds
Walnuts
Granulated sugar
Brown sugar
Fill a microwave safe, sealable container with 1/2 cup of oatmeal (I did 1 cup the first time and it was much too much for me!). Add a sweetener; I add a tbsp but you might want to try a bit more if you like your oatmeal sweet. Then add whatever combo of nuts and dried fruit you'd like! Voila! Just add 2/3 cup of water and microwave for 1:30 and you're all set.
You can also add fresh fruit (I do) but then you have to store it in the fridge and the shelf life is only a few days.
Refrigerator Oatmeal
1 x rolled oats (fancy name for regular instant oatmeal)
Blueberries
Raspberries
Any other berries
Almonds
Walnuts
Chia seeds
Granulated sugar
Brown sugar
Honey
Milk
Scoop 1/2 cup of rolled oats into a sealable container. Add 1 tsp chia seeds, 1 tbsb sweetener of your choice and 1/2 cup of fruits or nuts of your choice. Close the lid and give the oatmeal a good shake to mix it up, then add 2/3 cup of milk. Other recipes I've seen say 1/2 cup of milk but that was too dry for my taste.
Then seal the container and pop it in the fridge. Leave it overnight and it's good to eat in the morning- no more prep necessary! They last a week (possibly more, I haven't tried) in the fridge.
I like to use recycled small glass containers for my cold oatmeal (store bought queso and salsa jars). 
They're the perfect size, they seal tight enough and I like to reuse things instead of throwing them away! However I do use plastic glad container for my hot oatmeal because Good Lord does glass get hot in the microwave! Even mason jars that say microwave safe are a lie! It might be safe for the glass but it is not safe for any skin that accidentally comes in contact with it! Trust me.
Matt and I usually spend a Saturday or Sunday morning putting these together. We'll finish our breakfast then get to assembling! It only takes about 40 minutes from start to finish to do the burritos and the oatmeal takes about 5 minutes! The only struggle we've had was finding enough Tupperware for the oatmeal.
So far we haven't gotten sick of our three options but I'm always looking for more ideas! If anyone else has any good ideas or recipes, let me know!
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